“Ok so I took six parsnips, 2 potatoes and a butternut squash…”
1/2 Butternut squash
1 Tbsp extra virgin olive oil
1/2 Tsp sea salt
Peel and cut all vegetables to the same size. Place in a large pot and cover with water. Add sea salt and bring to a boil. Turn heat down to a simmer and cook until soft. About 15 minutes. Drain (set the water aside). Add the olive oil and mash until well blended.
“You can add carrots too! “
*- The water can be used as stock in future recipes.